Moist and Fruity Tea Loaf
Packed full tea-soaked fruit, this tea loaf is beautifully rich and moist.
Servings 12 slices
Ingredients
- 150 g (¾ cup) sultanas
- 150 g (¾ cup) raisins
- 300 ml (1 ¼ cups) freshly made tea (using 2 tea bags)
- 250 g (2 cups + 1 tbsp) plain (all-purpose) flour
- 2 tsp baking powder
- 200 g (1 cup + 2 tbsp) soft light brown sugar
- 1 tsp mixed spice
- 2 tbsp unsalted butter, melted
- 2 large eggs
Instructions
- Place the sultanas and raisins in a bowl and pour over the hot tea. Cover and allow to soak up the liquid overnight.
- Preheat the oven to 170°C/325°F. Line a 2lb loaf tin with baking parchment or a loaf tin liner.
- Combine the flour, baking powder, sugar and mixed spice in a mixing bowl and stir together.
- Mix in the melted butter and eggs - using a wooden spoon or spatula.
- Add in the raisins, sultanas and any liquid left in the bowl.
- Stir together until everything is thoroughly combined. It will be a very wet mixture.
- Spoon the mixture into the lined loaf tin, place in the oven and bake for 1 hour - to 1 hour 15 minutes. You'll know it's done when an inserted skewer comes out clean. If you find that the top of the tea bread is starting to look too dark whilst it's in the oven, you can cover it will foil.
- Once cooked, remove from the oven and leave to cool in the tin for 10 minutes. Then remove from the tin and allow to cool completely on a wire rack before slicing and serving.
Notes
Storage:
This cake will keep for a week or more wrapped in baking parchment and placed in a sealed container at room temperature (in fact, the cake tastes even better after a day or two).
Nutritional information is approximate, per slice.
Nutritional Information
Calories: 246kcal | Carbohydrates: 53g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 22mg | Potassium: 347mg | Fiber: 2g | Sugar: 24g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 2mg
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